Boozy Pecan Pie Cupcakes
Rating
Your fun cousins will devour these Boozy Pecan Pie Cupcakes on Thanksgiving.
Ingredients
- FOR THE CUPCAKES
- ⅔ c. hot water
- 1 tbsp. instant espresso powder
- 1½ c. all-purpose flour
- ¾ c. unsweetened cocoa powder
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. kosher salt
- 2 large eggs
- ⅔ c. whole milk
- ⅓ c. vegetable oil
- 1 tsp. pure vanilla extract
- 1½ c. granulated sugar
- FOR THE FILLING
- 2 tbsp. butter
- ¼ c. packed brown sugar
- ½ tsp. ground cinnamon
- 3 tbsp. heavy cream
- 1 c. chopped pecans
- FOR THE FROSTING
- 1 c. (2 sticks) butter, softened
- ½ c. packed brown sugar
- 4 c. powdered sugar
- 1 tsp. pure vanilla extract
- ½ tsp. kosher salt
- 3 oz. whiskey
- Ground cinnamon, for garnish
- Whole pecans, for garnish
Instructions
- Preheat oven to 350° and line two cupcake pans with 20 liners. In a liquid measuring cup or a small bowl, stir together hot water and espresso powder; let cool.
- Meanwhile, in a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a hand mixer, add eggs, milk, oil, and vanilla; whisk on medium speed until just combined. Add sugar and espresso mixture and mix until incorporated. Add flour mixture and mix on low speed, scraping down sides of the bowl as needed, until fully incorporated and mixture looks glossy, 2 minutes.
- Fill each cupcake liner two-thirds of the way with batter and bake until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Transfer to a cooling rack and let cool completely.
- Make filling: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly. Stir in cinnamon and heavy cream and stir to combine. Add pecans and salt and stir until completely coated, then remove from heat.
- Make frosting: In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter and brown sugar until fluffy. Add powdered sugar 1 cup at a time, then beat in vanilla and salt. Add whiskey 1 ounce at a time, then transfer to piping bag.
- Using a melon baller or teaspoon, scoop out center of each cooled cupcake to make a well. Fill each well with pecan mixture. Frost cupcakes with buttercream, sprinkle with cinnamon, and top with whole pecans.
